This crisp-tender, Asian-inspired asparagus dish is easy, delicious and a snap to make! I’ve made it many times and people always love it.
Always, always, always trim asparagus!!! There’s nothing worse than having to gnaw on the woody, tough end of a piece of asparagus, especially at a party. Those untrimmed ends are impossible to eat. Do your guests a favor and take a few extra minutes to trim the tough ends off. Next, have your bowl of ice water ready when you start cooking the asparagus so you can immediately “shock” it after you drain it from the boiling water. This stops the cooking process and helps the asparagus stay bright green.
I’m linking this recipe to the following blog parties: Ultimate Recipe Swap.
Chilled Asparagus with Sesame Vinaigrette
2 pounds asparagus, ends trimmed
1/2 teaspoon sesame oil
1 tablespoon rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sugar
toasted sesame seeds (garnish)
Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 1 minute. Drain and immerse in bowl of ice water. Drain again, pat dry and set aside. In a large bowl, combine soy sauce, sugar, vinegar, and sesame oil. No more than 1 hour before serving, add asparagus to soy sauce mixture and marinate. Chill at least 30 minutes. Remove from marinade and arrange on a serving plate. Sprinkle with sesame seeds and serve.
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